Recipe: Chicken and Broccoli Braid

by Mrs. Lesser   1/26/15

This recipe comes to me second hand from Mrs. Lesser. If she or Mr. Lesser would like to add more info, please do.

Broccoli BraidPrep Time: 20 Minutes

Cook Time: 28 Minutes

Ready In: 48 Minutes

Servings: 6

 

INGREDIENTS:

2 cups diced, cooked chicken meat
1 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded Cheddar cheese
1/2 cup mayonnaise
2 teaspoons dried dill weed
1/4 teaspoon salt
2 tablespoons slivered almonds
1/4 cup diced onion
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, beaten

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.

3. Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.

4. Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.


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11 Responses to Recipe: Chicken and Broccoli Braid

  1. Brad Nelson Brad Nelson says:

    Any recipe with “dill weed” in it can’t be all bad. I just love saying “dill weed.”

  2. Anniel says:

    Then I’m sure you’d love making your very own “Dilly Bread.”

  3. Timothy Lane says:

    Oops time. You repeated the ingredients. I would like to think that anyone at this website would realize this and adjust accordingly, but you still might want to correct that. I may discuss this with Elizabeth.

    Addendum: Corrected, I see.

  4. Brad Nelson Brad Nelson says:

    Having taken a stab at becoming a Suzy Homemaker of late, that recipe certainly sounds good and sounds doable.

    If I make it, I’ll see if I can come up with my own crust because pre-packaged products are often full of garbage (and you’re certainly not talking to a health nut with a fetish for everything being absolutely “natural”).

    I’d also try to take a little mayo out of that if possible. I’m not sure now though. But otherwise what a scrumptious and healthy list of ingredients.

    • Kung Fu Zu Kung Fu Zu says:

      I’d also try to take a little mayo out of that if possible

      Try swapping some olive oil for some mayo.

      • Brad Nelson Brad Nelson says:

        That’s sound like a good idea, Mr. Kung. It’s still oil, but perhaps a little less could be used.

        • Kung Fu Zu Kung Fu Zu says:

          I use olive oil as a partial substitute for mayo when I make my world famous tuna fish salad.

          • Brad Nelson Brad Nelson says:

            Oh, you must share your recipe, Suzy! (Ooops…I’m Suzy. I forgot.) I love tuna fish sandwiches.

            To do this properly, you should submit a photo of it as well…a tuna glamour shot, if you will.

            • Timothy Lane says:

              Well, my own approach to tuna salad (usable for 2 sandwiches) involves a medium-size can (it used to be 6.5 ounces, now I think it’s 5.5) of tuna, a large dollop (probably at least a tablespoon) of mayonnaise, a decent amount (a few teaspoonsful) of sweet pickle relish, and (if available) about half a celery stalk, sliced up into small pieces. All this is then thoroughly mixed together. It works very well for us.

            • Kung Fu Zu Kung Fu Zu says:

              I just finished some a few days back, so no picture available.

              I like pasta so I often make a tuna pasta salad. I don’t measure things out, but make to taste. The quantities below are estimates except the tuna.

              1. two regular sized cans of white albacore tuna or one tuna and one good quality salmon.

              2. half of a medium onion coarsely diced

              3. half of a large bread and butter pickle coarsely diced.

              4. 2-3 tablespoons of pickle juice.

              5. 2 tablespoons mayo

              6. 1 tablespoon olive oil

              7. half a large celery stalk coarsely diced

              8. 3/4-1 cup of elbow noodles to be boiled

              9. one half red or yellow bell pepper coarsely diced.

              10. 1/4 teaspoon ground paprika

              I mix them up and salt and pepper to taste. I will also generally add a few dashes of tabasco sauce. If the spirit moves me, I will add a touch of dried basel, oregano or rosemary which we grown in the back yard.

              A real mish-mash

  5. Anniel says:

    My grandson and I finally got around to the Chicken Broccoli Braid. We used everything fresh except the crescent rolls, but we sautéed the onions in olive oil first and precooked (maybe the correct term would be parboiled since we left them a little underdone) the chicken, broccoli and red peppers. Out of almonds, so we added chopped pecans. We found the dill weed was dead, so decided to use a mere dusting of nutmeg. It was an excellent meal. After we ate, Jack decided we should have added mushrooms. Good idea.

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